Bunch of Flowers Cupcakes

Bunch of Flowers Cupcakes

Course Cupcake
Cuisine International



  • 1 pack MAYA Decadence Devil’s Food Cake Mix 550g
  • ¼ cup vegetable oil
  • 1 cup water
  • 2 eggs

Italian Meringue Buttercream:

  • 1 ¾ cup white sugar
  • ½ cup water
  • 8 egg whites (30 grams each egg white)
  • 2 cups butter
  • 1 teaspoon vanilla extract


Prepare cake:

  • Preheat oven to 350F/177C. Grease and line the bottom of two 7-inch round pans. Set aside.
  • In a bowl, combine cake mix, oil, water and eggs. Beat until well-blended.
  • Pour mixture into prepared pans and bake for 30 minutes or until a toothpick inserted at the center comes out clean. Cool before frosting.

Prepare frosting:

  • In a small saucepan over medium heat, bring sugar and ½ cup water to a boil.
  • Heat up to 230 degrees on a candy thermometer.
  • Whip egg whites until stiff. Do not over beat.
  • When the sugar temperature reaches 240 degrees, remove from heat immediately and with the mixer running, add it to your egg whites in a stream. Beat on high speed.
  • Continue to whip until no heat remains in the bowl.
  • With the mixer still running, add butter bit by bit, beating until spreadable consistency, approximately 3 to 5 minutes. Beat in vanilla.
  • Set aside until ready to use.

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